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Makes a great vegetarian dish. Delicious.

Mozzarella Risotto Cakes with Marinara Sauce

1 (5.5-ounce) package BUITONI Risotto with Rosemary & Potatoes, cooked and cooled
1 cup (4 ounces) shredded mozzerella cheese
2 tablespoons freshly grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil, divided use
1(15-ounce) container BUITONI® Marinara Sauce, warmed

1. Combine risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with bread crumbs.
2. Heat 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.